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Premix for improving body shape and meat quality of growing-finishing pigs

A growth and fattening, premix technology, applied in the field of aquaculture, can solve the problems of decreased meat quality, increased oxidation products, and insufficient effect of body shape improvement.

Pending Publication Date: 2021-11-23
HUNAN JIUDING TECH GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The present invention aims at improving the body shape by reducing the backfat and increasing the lean meat rate in the current industry, which may easily lead to a decline in meat quality; or by regulating the secretion of related hormones in the growth axis to promote growth and indirectly show the effect of body shape improvement The effect is not obvious enough, and due to the accelerated growth and metabolism of the body, the increase of oxidation products in the body, the increase of muscle content and the decrease of fat content will affect the pH value, drip loss, marbling, shear force and other indicators of meat quality, resulting in the decline of meat quality and other problems. , invented a product and technology to improve the quality of pork while improving the body shape and growth performance of pigs, and at the same time meet the common needs of pig producers, slaughter enterprises, pork suppliers and consumers

Method used

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  • Premix for improving body shape and meat quality of growing-finishing pigs

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Embodiment 1

[0023] The invention provides a technical solution: a premix for improving the body shape and meat quality of growing and fattening pigs, comprising the following mass percentages of raw materials:

[0024] Phytosterol 10%;

[0025] Bioactive peptide 20%;

[0026] Betaine 50%;

[0027] Perilla seed extract 10%;

[0028] Compound Amino Acid 10%.

[0029] The bioactive peptide is a protein with physiological regulation function composed of 20 amino acids expressed by Bacillus deep liquid fermentation, which can target and bind muscle growth inhibitory factors.

[0030] The compound amino acid includes leucine, isoleucine and valine, and the ratio of leucine, isoleucine and valine is 1.5-2:1-1.5:1-1.5.

[0031] Select 100 Du×Chang×Da Sanyuan hybrid growth pigs weighing about 30 kg, and divide them into two groups at random according to the principles of the same breed, similar body weight, and half male and female. There were 10 pigs in each repetition, and the experimental ...

Embodiment 2

[0048] The invention provides a technical solution: a premix for improving the body shape and meat quality of growing and fattening pigs, comprising the following mass percentages of raw materials:

[0049] Phytosterol 10%;

[0050] Bioactive peptide 20%;

[0051] Betaine 50%;

[0052] Perilla seed extract 10%;

[0053] Compound Amino Acid 10%.

[0054] The biologically active peptide is a protein with physiological regulation function composed of 20 amino acids expressed by the deep liquid fermentation of Bacillus, which targets and binds muscle growth inhibitory factor.

[0055] The compound amino acid includes leucine, isoleucine and valine, and the ratio of leucine, isoleucine and valine is 1.5-2:1-1.5:1-1.5.

[0056] A total of 72 Du×Chang×Da Sanyuan hybrid growth pigs with a body weight of about 90 kg were selected and randomly divided into two groups according to the principle of the same breed, similar body weight, and half male and female. Repeated, each repeated...

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Abstract

The invention discloses a premix for body shape improvement and meat quality improvement of growing-finishing pigs, which is prepared from the following raw materials in percentage by mass: 8 to 12 percent of phytosterol, 15 to 25 percent of bioactive peptide, 40 to 60 percent of betaine, 8 to 12 percent of fructus perillae extract and 8 to 12 percent of compound amino acid. After the feed is used for a period of time, the body shape of growing-finishing pigs is obviously improved, the growth speed is obviously increased, and the meat quality is obviously improved after slaughtering. The components in the formula have a synergistic effect in the aspects of growth hormone secretion regulation and control, muscle growth mechanism regulation and control, fat metabolism redistribution, body antioxidation, muscle growth amino acid supply and the like, and the problems that the body shape of the growing-finishing pigs is not obviously improved and the meat quality is reduced are jointly solved.

Description

technical field [0001] The invention relates to the field of breeding technology, in particular to a premix for improving the body shape and meat quality of growing and finishing pigs. Background technique [0002] With the development of animal husbandry becoming more and more mature, pig producers and slaughter companies have higher and higher requirements for pig body shape. Body shape is the appearance of pig growth speed, health, backfat thickness, lean meat percentage and slaughter rate. . The better the shape of the pig, the faster the growth rate, the better the health, the thinner the backfat, the higher the lean meat rate and slaughter rate, and the slaughter rate and backfat thickness are used as the standard for meat quality grading and selling pig price. Benefits for pig producers. Since domestic pig producers have been focusing on meat production for a long time, excessively pursuing pig growth speed and high lean meat percentage, the intramuscular fat conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23K20/105A23K20/147A23K10/30A23K20/142A23K50/30
CPCA23K20/105A23K20/147A23K10/30A23K20/142A23K50/30
Inventor 彭海龙江书忠范觉鑫田雯罗佳捷
Owner HUNAN JIUDING TECH GROUP
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